I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Perfect Potato Latkes

Recipe has been added!

Recipe

Times

Ready Time : 0 min

Servings

60 3-inch latkes

Ingredients

one 32 oz bottle of safflower or canola oil

10 lbs potatoes

2 onions

6 eggs, lightly beaten

1 Tbsp Salt

1/2 cup flower or matzo meal

Directions

1 Heat two large frying pans over medium heat. Add oil to the depth of 1/4 inch. Let the oil heat over low heat as you mix the latkes.2 Wash and scrub the potatoes if you want to keep the skins on, or peel them. Grate the potatoes. This is easiest to do in a food processor, but can also be done with a hand grater. Grate the onions and mix with the potatoes in a large bowl. In a seperate bowl lightly beat the eggs and salt.3 Add to the potatoes and mix thoroughly. Sprinkle the flour over the mixture and mix in.4 Turn the heat under the oil to medium. The oil is ready when a bit of potato dropped init sizzle. Use a 1/3 cup measuring cup to scoop up the batter. Drop it into the hot oil and flatten with the back of a spatula.5 Cook the latkes until golden brown on one side, about 4 to 5 minutes, then flip over and cook the second side until golden, another 3 to 4 minutes. When ready, remove to a plate covered with a layer of paper towels to absorb the oil.6 Serve immediately or keep warm in a low oven (200F) until ready to serve.7 Serve latkes with bowls of sour cream or applesauce.

These latkes are fabulous, especially when served with applesauce. I adjusted the recipe to use 8 potatoes, and we used them as an afternoon appetizer while we waited for dinner and the sufganiyot! MMM! Also, I used matzoh meal.